Friday, June 13, 2014

Asian Culinary Dreams

Walk with me...

Shrimp Wontons 3-ways

This week we explored a region of the world where the bulk of the world population resides. The ancient world were the Peking Man was said to originate 300,000 B.C.E.  In my humble opinion, we will never really know until we figure out a more precise way to measure time, but after living in China for a year out of my life, it has a feel that is far older than many places I have been on earth and are a very diverse nation.  Our Western problem is too much television and not enough exploring the world with the right mindset.  That also can be said for our lack of food experimentation.   So it was a pleasure to learn to make a variety of foods in countries I have been to in the past.  In some ways, I see other touches that have been elevated, in other ways it made me feel an incredible urge to pack my suitcases and go back to the cooks abroad where I would eat at their food stands and watch them work with incredible speed and care.  

Pork Egg Rolls with scallions and cilantro
 These are a couple of dishes we made this week.
A Taste of Southeast Asia

Southeast Asia 

Sushi Sampler
 Just a note on sushi.  The first ingredient a westerner thinks about when the word 'sushi' is said, most probably is fish.  Sushi, is not sushi without proper vinegared  (to be seasoned with) rice.  The rinsing and drying process is crucial to rice preparation so that the right amount of starch is in your rice.  The same mixture of water used to season the finished rice is used for forming your sushi.  We learned a lot about the apprenticeship process in Japan.  7 years for rice, 10 years for filleting various saltwater fishes.  It takes a lifetime to master sushi, so I do not expect that I will master it after 1 class.  It's a high art and after working with various techniques, styles and my sushi knives, I have an idea what those sushi practitioners must go through, a lot of rejection until one day their head chef approves.  The persistence in never quitting their practice is a prerequisite if anyone desires to create some stunning dishes.  I have mastered nothing, but I think I have the rice down.  That is a great start.

No comments: